Raisin Butter Tarts

Rating: 4 stars
19 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

This is another old recipe from our ancestral heritage. These are very good.

By Carol
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Beat the egg with the sugar using a fork until well blended. Stir in the melted butter, lemon juice, nutmeg, and raisins. Fill tart shells half full.

  • Bake for 15 to 20 minutes. Allow tarts to stand for a few minutes in the pans before removing to racks to cool.

Nutrition Facts

Per Serving:
368.4 calories; 4.4 g protein; 54.2 g carbohydrates; 19.8 mg cholesterol; 171 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

S
Rating: 4 stars
10/13/2004
This recipe is delicious, but the raisins coupled with the brown sugar make it too sweet. I might try substituting some of the brown sugar for flour. The time and temperature also work with just one big tart (I think mine is 9 inches). I also didn't have any nutmeg, and cinnamon was an OK substitute. Read More
Helpful
(22)

Most helpful critical review

neisenkrein
Rating: 3 stars
11/05/2010
These were easy to make but I found they had too much lemon. Otherwise these are good. Read More
Helpful
(3)
19 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
S
Rating: 4 stars
10/13/2004
This recipe is delicious, but the raisins coupled with the brown sugar make it too sweet. I might try substituting some of the brown sugar for flour. The time and temperature also work with just one big tart (I think mine is 9 inches). I also didn't have any nutmeg, and cinnamon was an OK substitute. Read More
Helpful
(22)
S
Rating: 4 stars
10/13/2004
This recipe is delicious, but the raisins coupled with the brown sugar make it too sweet. I might try substituting some of the brown sugar for flour. The time and temperature also work with just one big tart (I think mine is 9 inches). I also didn't have any nutmeg, and cinnamon was an OK substitute. Read More
Helpful
(22)
Blondie Bumstead
Rating: 4 stars
12/01/2004
I doubled the recipe but added only 3/4 of a cup of raisons total and also a good cup of chopped pecans poured it into two 9" pie crusts and baked for 15 minutes cooled for one hour and they turned out great. I didnt bake them as long as recipe called for as they would have come out burnt. Taste tested on friend and he survived with a smile! Read More
Helpful
(12)
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Doreen
Rating: 5 stars
02/10/2009
they were the best butter tarts we ever tried hubby just loved them. thank you Doreen Read More
Helpful
(8)
raphael
Rating: 5 stars
03/31/2006
Easy to make...great tasting Read More
Helpful
(8)
Marie-Anne Green
Rating: 5 stars
10/20/2006
Just like mom's Read More
Helpful
(8)
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farmgirl
Rating: 4 stars
12/21/2009
This was my first attempt at butter tarts they turned out great. I cheated and used ready to bake pie crusts to fit in the muffin tins (not a very good crust maker. Read More
Helpful
(4)
neisenkrein
Rating: 3 stars
11/04/2010
These were easy to make but I found they had too much lemon. Otherwise these are good. Read More
Helpful
(3)
peteinlondon
Rating: 5 stars
02/21/2015
awesome....easy to make i used a smaller tart shell got 30 tarts from this recipe used 1 tablespoon pure maple syrup and 1 tablespoon lemon juice and 1/2 talespoon more butter. these are not goopy tarts just yummy! Read More
Helpful
(2)
Heather
Rating: 5 stars
01/20/2014
Amazing! Read More
Helpful
(2)
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